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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
Science-driven cooking techniques with rigorous testing
Definitive Sichuan cookbook — 200+ recipes with cultural context
Chinese gongfu tea tray — drainage system for tea ceremony
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
Science-driven cooking techniques with rigorous testing
Definitive Sichuan cookbook — 200+ recipes with cultural context
Chinese gongfu tea tray — drainage system for tea ceremony
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Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve. Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside. Remove steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160 degrees F). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.